AuthorVania CottaCategory60+ MINUTES, AMERICAN, AUTUMN/FALL, BAKING, BROWSE RECIPES, BY COURSE, BY CRAVINGS, BY CUISINE, BY HOLIDAY/SEASON, BY INGREDIENTS, BY SKILL/TIME, CAKES, DESSERTS, FOOD SERIES, FRUITY, INDULGENT, INTERMEDIATE, LEARN TO COOK WITH VANIA, RECIPE INDEX, RECIPES, SWEETCuisineAMERICANCooking MethodBAKINGDifficultyIntermediateThis easy autumnal apple loaf cake is just the perfect pick-me-up quick bake and every bite feels like a warm hug.
Preheat the oven to 180°C/ 350°F/Gas Mark 4 for around 15mins.
Line the loaf tin with parchment paper and set it aside.
Measure the light brown soft sugar in a bowl. Squeeze in fresh juice of one small-sized lime. Mix well until you get a nice caramel-like texture.
Wash the apples, cut them into halves and thinly slice the apples.
Mix the apple with the caramel-like mixture and let it rest for about 10mins.
After about 10 mins, the apples will be ready to use and the juice which comes off them has to be set aside to be used later for the cake.
Mix together the cinnamon powder and the sugar.
Cream the butter until light and fluffy.
Add the sugar and whisk together until light and fluffy.
Next, add the eggs one at a time with proper whisking in between so the eggs are well incorporated.
Next whisk in the cinnamon powder.
Finally fold in the sieved flour, baking powder and salt with a spatula until all the batter is well incorporated and light. Add little flour at a time, fold in well and then add more.
Place half the batter in the loaf tin, and top it with half of the marinated apple slices-well arranged.
Next, add the remaining batter and smoothen the top. Top the cake off with the remaining apples roughly arranged.
Bake for 40mins until a toothpick comes out almost dry.
Once the cake is out of the oven, still in the loaf tin and when still hot, pour the juice of the apples on top of it.
Finally, sprinkle on a generous amount of cinnamon sugar. Enjoy the cake slightly warm.
- This cake can be enjoyed warm with a nice big scoop of vanilla ice cream on top.
- Pair the cake with a cup of hot simple tea.
- Store the cake well-covered and refrigerated for a week.
- The cinnamon sugar can be used to spice homemade lattés, rice pudding, etc.
- You can replace the unsalted butter with salted butter or brown butter for an extra rich flavour.
- You can use caster sugar instead of granulated sugar for this recipe. The granulated sugar we get here in the UK is almost similar to caster sugar.
- If you want to add self-raising flour to this recipe just add 5g more flour and omit the baking powder.
Ingredients
Directions
Preheat the oven to 180°C/ 350°F/Gas Mark 4 for around 15mins.
Line the loaf tin with parchment paper and set it aside.
Measure the light brown soft sugar in a bowl. Squeeze in fresh juice of one small-sized lime. Mix well until you get a nice caramel-like texture.
Wash the apples, cut them into halves and thinly slice the apples.
Mix the apple with the caramel-like mixture and let it rest for about 10mins.
After about 10 mins, the apples will be ready to use and the juice which comes off them has to be set aside to be used later for the cake.
Mix together the cinnamon powder and the sugar.
Cream the butter until light and fluffy.
Add the sugar and whisk together until light and fluffy.
Next, add the eggs one at a time with proper whisking in between so the eggs are well incorporated.
Next whisk in the cinnamon powder.
Finally fold in the sieved flour, baking powder and salt with a spatula until all the batter is well incorporated and light. Add little flour at a time, fold in well and then add more.
Place half the batter in the loaf tin, and top it with half of the marinated apple slices-well arranged.
Next, add the remaining batter and smoothen the top. Top the cake off with the remaining apples roughly arranged.
Bake for 40mins until a toothpick comes out almost dry.
Once the cake is out of the oven, still in the loaf tin and when still hot, pour the juice of the apples on top of it.
Finally, sprinkle on a generous amount of cinnamon sugar. Enjoy the cake slightly warm.
Notes
- This cake can be enjoyed warm with a nice big scoop of vanilla ice cream on top.
- Pair the cake with a cup of hot simple tea.
- Store the cake well-covered and refrigerated for a week.
- The cinnamon sugar can be used to spice homemade lattés, rice pudding, etc.
- You can replace the unsalted butter with salted butter or brown butter for an extra rich flavour.
- You can use caster sugar instead of granulated sugar for this recipe. The granulated sugar we get here in the UK is almost similar to caster sugar.
- If you want to add self-raising flour to this recipe just add 5g more flour and omit the baking powder.
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